Spinach & Fried Egg Grain Bowls

This filling breakfast bowl recipe is made with wheat berries, a complete grain with a lovely chewy texture and nutty flavour. Prepare a batch of the fiber-rich grain to freeze and use later in salads, bowls, and other dishes. These bowls are a filling breakfast option because they are topped with spinach, peanuts, and an egg. For added spice, sprinkle with red pepper flakes.


Two teaspoons sesame oil

One package baby spinach

One teaspoon lower-sodium soy sauce

Four large eggs

Two cups cooked wheat berries

1/4 cup kimchi

1/4 cup chopped scallions

Two tablespoons unsalted roasted peanuts, roughly chopped


Over medium heat, warm oil in a sizable nonstick skillet. Add the spinach and boil it for about 3 minutes, stirring frequently. Add soy sauce and then pour the mixture into a bowl.

Into the skillet, crack eggs, and cook for 2 minutes. Cooking under cover should continue for 2 more minutes for medium-rare.

Divide the wheat berries among the four bowls; add an egg, 1/4 cup of the spinach combination, and 1 tablespoon of kimchi to each bowl’s portion. Add peanuts and scallions evenly on top.

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